Hayden123982
Well-Known Member
Been doing many beers with Kveik yeast lately, specifically been using what was previously "Eastern WA Kveik Blend" from Imperial and is now available as the seasonal "Kveiking." VLike the blend a lot; been using about 1 tsp of slurry per 5.5 gal batch and fermenting ~95-98F.
This beer is Rustic from Imperial (pitched ~76F and let free rise) with a delayed pitch of Kveiking 16 hours after Rustic. The idea was make sure Rustic had its chance to do its thing before Kveik ripped and added some orangey esters to the mix.
Brewed 4 days ago. Yesterday active fermentation looks complete so plan on letting the beer sit on the yeast for about a week before kegging and sampling
Grain bill (5 gal, 30 min boil):
Pilsner 9# 4oz
White wheat 1# 12oz
F. oats 1#
Caramunich 8oz
Acid 4oz
Hops:
Mosaic 1 oz - 15 mins
Mosaic 2 oz - 175F 15 mins
Water (Mash)
Ca - 90
Mg - 2
Na - 0
Cl - 107
SO4 - 79
HCO3 - 0
2g baking soda added to boil
This beer is Rustic from Imperial (pitched ~76F and let free rise) with a delayed pitch of Kveiking 16 hours after Rustic. The idea was make sure Rustic had its chance to do its thing before Kveik ripped and added some orangey esters to the mix.
Brewed 4 days ago. Yesterday active fermentation looks complete so plan on letting the beer sit on the yeast for about a week before kegging and sampling
Grain bill (5 gal, 30 min boil):
Pilsner 9# 4oz
White wheat 1# 12oz
F. oats 1#
Caramunich 8oz
Acid 4oz
Hops:
Mosaic 1 oz - 15 mins
Mosaic 2 oz - 175F 15 mins
Water (Mash)
Ca - 90
Mg - 2
Na - 0
Cl - 107
SO4 - 79
HCO3 - 0
2g baking soda added to boil